Rating: 5 stars
5 Ratings
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  • 5 star values: 5

Isaac enjoys Japanese-style grilled specialties like these chicken skewers with soy-mirin marinade. The marinade would also pair nicely with salmon. Serve with sautéed snow peas.

Michael Pollan
Recipe by Cooking Light June 2007

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 2 skewers and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.

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  • Prepare grill.

  • Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.

Nutrition Facts

463 calories; calories from fat 17%; fat 8.5g; saturated fat 1.8g; mono fat 2.4g; poly fat 1.9g; protein 44.9g; carbohydrates 44.5g; fiber 3.1g; cholesterol 108mg; iron 4.6mg; sodium 814mg; calcium 46mg.
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